The Bloody Mary may finally be laid to rest. The once popular,salt-laced drink that combines tomato juice with vodka and a shot of Tabasco has got a silent burial in bars across the city. The mojito may soon face a similar treatment. Beverage managers have been working overtime to roll out cocktails that are not just heady in spirit but come with a mix of zany ingredients. Heres whats new and doing the rounds. The Indian summer,however harsh it is,brings with it a bounty of fresh fruit that work really well with the bar menu, says Sunny Chopra,the beverage manager at JW Marriott Chandigarh. Offering a new summer menu of cocktails,Chopra has made use of mangoes,kiwis,pomegranates,oranges and litchi. Vodka is a popular choice as the spirit has no flavour of its own. I like to keep drinks not too fussy,with almost no artificial flavours and additives, says Chopra. At Oregano,JW Marriott Chandigarhs Italian restaurant,one can team a bowl of ravioli with a concoction of fresh mangoes mixed up with apple,vodka and some Italian herbs. Usually,bartenders tend to overload cocktails with syrups and pre-mixes. Its best to experiment with herbs and I would recommend Thai ones such as lemongrass and kaffir lime and Italian herbs such as basil,thyme and cilantro, says Chopra,Think beyond muddling mint for a mojito. Not too long ago,Long Island Iced Teas were the closest city bar menus got to flavoured drinks and infusions. Thats also fast changing. We infuse our spirits with many ingredients including betel leaves,oranges,lemons and chillies that have been placed in decanters for a week or so, says Sanjay Negi,the beverage manager of The Pewter Room in Sector 26. The Chilli Juniper is among the best-sellers here. Normally,its just gin and tonic,but we have added red chilli and lemongrass to gin,giving it a spicy twist, says Negi,who recommends experimenting with varied ingredients to settle for a surprise winner. There are many new trends that are emerging in cocktails and the ruling one is the use of spice, says Negi. By that,he refers to the Michelada,a frothy mix of jaggery with jalapenos and beer. Apart from vodka,whisky is also being used to pair up mixes for a cocktail that are popular with women. Whisky with fresh orange juice and cardamom makes for interesting flavours, he says. The mix of fruits and herbs gives the cocktails a naturally colourful look that makes them cooling in nature too. Globally,molecular mixology is quite a rage, says Rohan Jelkie,training manager with Tulleehoo who recently held a workshop in the city for bartenders and restaurant owners on the technique. Adding infused nitrogen in green tea to make The Fresh Bronx,Jelkie put a twist on the classic gin cocktail. Infusions,specially with tea,work well. Also the Indian rock salt can change the temperament of a drink, says Jelkie,who listed tips on making new recipes. Fruits are playing a big role in cocktails today, he adds. Rolling out a special summer cocktail menu is Smoke House Deli in Sector 26 that offers spiked sorbets and coolers. The Bloody Melon pairs fresh watermelon with lime juice,celery and vodka but our pick would be the Sugarcane Cooler thats made from fresh sugarcane added with chilli,crushed ice and vodka. Its best to use as natural and fresh ingredients as possible for maximum flavour and cooling benefits, says Vipul Dua,owner of the pub,The Peddlers Under The Big Ben in Sector 35. Apart from using apple and mint,Duas found a winner in the cucumber twist. Its refreshing and one can eat the cucumber like a salad. The best part is that it can be served without alcohol,too, says Dua.
